Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel.

@article{Zhou2015EffectOA,
  title={Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel.},
  author={Yun Zhou and Dan Dan Zhao and Charles G. Winkworth-Smith and T. J. Foster and Satoru Nirasawa and Eizo Tatsumi and Yongqiang Cheng},
  journal={Carbohydrate polymers},
  year={2015},
  volume={116},
  pages={182-8}
}
Wheat starch gels were produced with konjac glucomannan (KGM) and low concentrations of Na2CO3 (0.1-0.2 wt% of starch) using a rapid viscosity analyzer (RVA). The gelling properties of wheat starch in varying ratios of KGM and Na2CO3 were characterized by differential scanning calorimetry (DSC), rheometry and confocal laser scanning microscopy (CLSM). A small amount of Na2CO3 resulted in gels with increased elasticity whereas structural ordering during retrogradation was insignificantly… CONTINUE READING